Chinese Shrimp and Chicken Fried Rice
Sometimes we have those days where we can’t decide on what to eat. Seafood sounds delicious, but the kids want chicken and the husband wants Chinese… sound familiar? Too familiar. My husband is the most indecisive person when it comes to what to eat and I’ve got a picky eater for a son, but I know Chinese food always hits the spot!
We don’t always have the time to argue about what’s for dinner when everyone wants something different so it’s time for a mashup! This gluten-free shrimp and chicken fried rice recipe is not only fun and easy to make, but it’s the perfect weeknight meal – especially if you’re trying to get rid of leftovers and need extra for lunch the next day.
What is Shrimp and Chicken Fried Rice?
Shrimp and Chicken Fried Rice ingredients include the obvious shrimp, chicken, and fried rice, but it’s so much more than that! The recipe encourages leftover rice that is seared in a bit of oil to give it more structure in order to soak up the meaty flavor and different textures this dish has to offer.
This delicious recipe also incorporates cooked vegetables such as peas, onions, and carrots seared to have a crunchy exterior while being tender on the inside. Ginger, garlic and seasonings are typically added for flavor. Top it with green onion, sesame seeds, soy sauce and some cooked eggs and you’ve got yourself the perfect Chinese chicken and shrimp stir fry!
Pro tip: A good soy sauce can make a HUGE difference in flavor. My favorite aged soy sauce is Yamaroku, but if you are on a budget and/or don’t want to order online, go with Kikkoman.
Why You Will Love Shrimp and Chicken Fried Rice
The crisp pop you get when biting into pan seared shrimp. The hearty yet tender texture of seasoned chicken. The crunch from savory, sauteed vegetables. Add to that the soft crisp of pan seared fried rice… it’s perfection! The texture combination is unique in comparison to other dishes, especially when seasoned with fresh, good quality ingredients.
This delicious fried rice recipe with chicken and shrimp is great for serving a family. I make this in large batches which is why you will see a high volume of ingredients in this recipe, but feel free to cut it in half if you’re just looking for a meal for 2 with a small amount of leftovers.
Can frozen shrimp be used for fried rice?
Yes, absolutely! Any type of frozen shrimp can be used for this Chinese recipe. Make sure the shrimp is fully thawed before putting it into the stir fry. If it’s pre-cooked shrimp, you can blend it into the meal when you are at the point of searing the rice. If it’s not pre-cooked, it still needs to be thawed and pan seared separately until cooked through.
What type of rice should be used for Chinese Fried Rice?
Yes, there IS a specific blend of rice that should be used when making fried rice. Always go for a long grain rice as short grain rice has a tendency to stick together and we don’t want that. Long grain rice is also lower in starch and has a more crisp texture when pan seared.
I prefer to use a 50/50 blend of Jasmine and Basmati rice. The slight difference in texture and fragrance adds variety to the dish and makes it more dynamic. I’m always looking for differences in texture in meals as it makes it so much more appealing for the taste buds!
Last tip – YOU MUST USE REGRIGERATE RICE. I cannot stress this enough. Freshly cooked rice will not sear properly and holds too much water. This means it will not brown easily and will overcook while becoming mushy once seared. Allowing it to sit in the refrigerator for at least one day will create a more firm, lower moisture grain perfect for searing, but 2-3 days would be even better.
…and for my keto folks out there – YES! You can use cauliflower rice. I’ve found cauliflower rice to be more crisp than regular rice naturally so no need to cook it and make it sit in the refrigerator overnight. Just allow it to cool completely before cooking. The only downside to using cauliflower rice is that it will not absorb excess liquids such as oil and soy sauce so limit use of these ingredients if going keto.
How to Store Leftover Chinese Chicken and Shrimp Fried Rice
This meal can be refrigerated for 3-5 days in an airtight container. The rice gets more dry as the days pass so I prefer to top it with a little oil and reheat in a pan to get the best flavor. A microwave also works fine if a stove isn’t available.
Leftover chicken and shrimp fried rice can also be stored in the freezer for 3 months. I always prefer the stovetop method over microwave when reheating frozen meals.
Ingredients
1 lb boneless chicken thighs – chicken thighs pack a lot of flavor and can withstand more cooking without drying out. Use an equal amount of chicken breast if you’d like to cut back on calories.
1 lb shrimp – cooking the shrimp in the shell adds flavor, but peeling before cooking is quicker. To be honest, the flavor difference isn’t much when comparing shrimp cooked in the shell vs without the shell.
4 cups rice – precooked and chilled. Allow the rice to sit in the refrigerator for at least 24 hours prior to cooking.
2 large eggs – scrambled
3 celery stalks – thinly chopped
3 carrots – peeled and chopped
5 cloves garlic – peeled and minced
1 tbsp ginger – peeled and minced
1 bell pepper – Any color. They all taste the same!
½ cup peas – frozen works great if you allow it to thaw for a few minutes before cooking
1 large onion – yellow onions work best but Spanish onions work well as a substitute
1 tsp corn starch – to add a crisp to the vegetables
3 tbsp sesame oil – for flavor and aroma
¼ cup soy sauce – for flavor and to add saltiness
2 tbsp rice wine vinegar – to add a mild tangy flavor
3 sprigs green onion – for garnish
½ tbsp sesame seeds – for garnish
How to Cook Shrimp and Chicken Fried Rice
Start by prepping your chicken and shrimp separately. The boneless chicken thighs should be cut up into roughly 1 inch cubes and the shrimp should be peeled if needed.
Heat ½ tbsp sesame oil in a large frying pan on medium high heat. Season chicken with a pinch of salt for taste and cook for about 2-3 minutes per side until fully cooked. Remove from pan and allow to cool separately.
In the same pan, sear the shrimp on high heat for 1-2 minutes per side until crisp on the outside but soft on the inside. Keep in mind that larger shrimp will require a cook time of 2 minutes per side but smaller shrimp should be flipped after 1 minute. Set aside to cool with the chicken.
Cook eggs in the same frying pan the chicken and shrimp was seared in. There should be a bit of oil left in the pan to prevent the eggs from sticking, but if not, add a little bit of oil. Scramble the eggs until fully cooked, top with a dash of salt, and set aside with the meat to cool.
Chop the carrots into small pieces and begin to simmer in the same pan on medium-high heat with a drizzle of sesame oil. While this is cooking, chop your onion, bell pepper and celery and add to the pan after about 3 minutes.
Mince the garlic and ginger and add to the pan once the vegetables begin to turn translucent (the last 2 minutes of cooking). Add the rice wine vinegar in about 30 seconds before removing from heat to add flavor. Scraping the bottom of the pan right after adding the vinegar should help bring up all the brown bits at the bottom of the pan and add a TON of flavor! Remove from pan and add to the chicken, egg, and shrimp bowl.
Last part (I promise)! Sear your cold rice and peas together with the remaining sesame oil and 1/4 cup soy sauce. This should take about 3 minutes but you really want the rice to brown to get a bit of a crisp. Add in the remaining cooked veggies and meats that were set aside earlier and top with sesame seeds. Garnish with chopped green onion for that extra flare and voila! A dish ready to impress!
Please note this post may contain affiliate links. I hope you love these products as much as I do!
Shrimp and Chicken Fried Rice
Ingredients
- 1 lb boneless chicken thighs skinless chicken thighs is best to avoid extra grease
- 1 lb shrimp Slightly chilled or close to room temperature before cooking. Wild caught and peeled uncooked shrimp is always my preference.
- 4 cups rice Use a long grain type such as basmati or jasmine. This rice needs to be precooked and refrigerated for at least 24 hours!
- 2 large eggs to be scrambled
- 3 stalks celery thinly chopped
- 3 whole carrots peeled and chopped
- 5 cloves garlic peeled and minced
- 1 tbsp ginger peeled and minced
- 1 large bell pepper any color
- ½ cup peas use frozen but allow it to thaw a few minutes prior to cooking
- 1 large yellow onion peeled and diced
- 1 tsp cornstarch too crisp the vegetables and thicken excess fluid
- 3 tbsp sesame oil for flavor and aroma
- ¼ cup soy sauce for flavor and to add saltiness. This is sometimes called shoyu sauce if you get the Japanese version which is most flavorful
- 2 tbsp rice wine vinegar to add a mild tangy flavor
- 3 sprigs fresh green onion chopped for garnish
- ½ tbsp sesame seeds for garnish
Instructions
- Cut the boneless chicken thighs into 1 inch cubes and season with salt and pepper. Peel the shrimp if needed.
- Heat ½ tbsp sesame oil in a large frying pan on medium high heat. Pat the chicken dry and cook for about 2-3 minutes per side until fully cooked. Remove from pan and allow to cool separately.
- In the same pan, sear the shrimp on high heat for 1-2 minutes per side until crisp on the outside. Keep in mind that larger shrimp will require a cook time of 2 minutes per side but smaller shrimp should be flipped after 1 minute. Set aside to cool with the chicken.
- Cook eggs in the same frying pan the chicken and shrimp was seared in. There should be a bit of oil left in the pan to prevent the eggs from sticking, but if not, add a little bit of oil. Scramble the eggs until fully cooked, top with a dash of salt, and set aside with the meat to cool.
- Chop the carrots into small pieces and begin to simmer in the same pan on medium-high heat with a drizzle of sesame oil. While this is cooking, chop your onion, bell pepper and celery and add to the pan after about 3 minutes.
- Mince the garlic and ginger and add to the pan once the vegetables begin to turn translucent (the last 2 minutes of cooking). Add the rice wine vinegar in about 30 seconds before removing from heat to add flavor. Scrape the bottom of the pan after adding the vinegar to bring up the brown bits at the bottom of the pan. Remove from pan and add to the chicken, egg, and shrimp bowl.
- Sear the cold rice and peas together with the remaining sesame oil and 1/4 cup soy sauce. This should take about 3 minutes but you really want the rice to brown to get a bit of a crisp.
- Add in the remaining cooked veggies and meats that were set aside earlier and top with sesame seeds. Garnish with chopped green onion.
- Enjoy!